Okay, so the idea of meeting up isn't a new one, but as far as I am aware it has never really happened. I guess pat of the reason might be down to family commitments and people not being able to travel half way across the country.

So how about a Summer BBQ in the park? Open to anyone plus wives and kids. The men can drink beer and burn chicken tikka and kebabs on the BBQ, the ladies can (hopefully) enjoy the sun while gossiping about who's husband is the most annoying curry cook, and the kids can play football or in the playground.

Would this work? Would there be lots of interest? There is a nice big park in Farnborough with massive BBQ's you can turn up and use. I'm happy to organize it and be the caterer. Either everyone can bring food and drinks for everyone to share, or I can buy lots of stuff and we split the cost.

I appreciate it might be a bit far for the overseas contingent, but Manchester / Liverpool is only about 3.5 hours drive away. If the family is all coming why not find a cheap b and b and make a weekend of it. Legoland is just down the road.

Let me know what you all think.

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So after 2 disappointing years of chilli growing I've bought the seeds for this years plants. Its a little bit late in the year o be planting them but I usually keep them in our conservatory so they should be fine.

In 2009 I grew Super Chillies which were very prolific and looked pretty cool but the chillies weren't hot at all. I would add about 20 to a chilli con carne and still have to add lots of hot chilli powder.

I also grew Dorset Naga's which took an absolute eternity to germinate but eventually I managed to get quite a few fruits. While they were clearly stinking hot, the pungent taste was pretty revolting. It completely overpowered everything else anywhere near it.

So last year I went for Jalapenos, pinnochios nose and pusa jwala. It turns out fresh jalapens on pizza aren't as nice as pickled ones from a jar. The Pinnchios nose were good fun to grow and they really were enormous! The pusa jwala I grew as a green finger chilli but they weren't right. They were too light in colour and didn't have a lot of heat in them.

So this year I have already planted some seeds that I dried from green chillies I bought at the Indian grocery store. 2 weeks later and no shoots so I'm thinking they probably aren't going to germinate.

I have also bought 3 types from chilliseeds.co.uk. They have a new type in called curry chilli which is apparently specifically designed for the green finger chilli curry market. We shall see! I also will be growing some birds eye chillies which I use all the time. Then purely to see the WI lady judges face at the annual show, I'll be growing yellow Peter Peppers. If you don't know what they look like do a quick Google images search!

I love Bombay Aloo and the thought of finding the perfect recipe is too good an opportunity to turn down.

Please can I have volunteers and recipe nominations on this thread. Solar - can you recipe be amended just be removing the spinach element or does it need tweaking elsewhere?

Razor, Luke, Ramirez - you are on the list. Solar, are you up for it? Anyone else let me know.

We will all be using par boiled Charlotte potatoes and the Taz base and spice mix. Other base sauces are available.

The test list currently looks like this:

Solars - http://www.curry-recipes.co.uk/curry/index.php?topic=5553.msg54196;topicseen#msg54196
Dips - http://www.curry-recipes.co.uk/curry/index.php?topic=4511.0
976Bar - See below
UC - See below
Chewytikka - See below
One from a 'proper' book - Authentic Balti Cookbook

976bar:

Here's my recipe for Bombay Aloo. Unfortunately, I don't get the time to help out with the tests, wish I had more time to help out.

 Ingredients
3 tbsp oil
1 and 1/2 tsp mustard seeds
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1 fresh green chilli
1/2 tsp chilli powder
2 inch piece of ginger, peeled and grated
2 cloves of garlic, peeled, crushed and diced finely
4 tbsp butter
6 potatoes, peeled, parboiled and cut into 2 inch cubes
4 tomatoes, diced
1 cup fresh coriander, roughly chopped

Method
Heat the oil and butter in the pan, low to medium heat otherwise spices will burn, add the spices and fry for about 30 seconds. Then add the potatoes making sure they are completely coated in the spice mixture. Cook for about 10 to 15 minutes, then stir in the garam masala. Cook for a couple of minutes, then stir in the tomatoes and fresh coriander. Cook for a further 5 minutes or until the potatoes are just soft inside.

For Aloo Gobi, cook some cauliflower, cut into small stems and add to the pan with the potatoes and cover with the spice mixture.

UC:

Here is the UC one - it is for Sag Aloo but the spinach is left out):

0.5 tsp g/g puree
0.5 tsp tandoori masala
0.5 tsp salt
0.5 tsp cumin
a touch of curry powder
small handful of sliced garlic
gravy
potatoes (1-2 medium, pre-cooked)
coriander

Add 1 - 2 curry spoons of oil to a pan on medium head (assume he means chef spoon?)
Add sliced garlic until it starts to brown
Add the spices and stir round the pan - if it starts to stick add 0.3 ladle of gravy
Add 6 - 8 chunks of pre-cooked potato
Add 1 - 2 ladles of gravy and boil it down, stirring with the tip of the spoon
Add a good pinch of chopped coriander and give it a final stir

Anyone who has read the book will know that accurate measurements and timings are non-existent! I've transcribed as best I can. I reduced the spices from 0.7 tsp to 0.5 tsp to make up for the lack of spinach.

Chewytikka:

BIR/TA Bombay Aloo
It is the simplest and quickest of side dishes
Especially if you pre heat the cooked potatoes in the micro!

Method
Heat a chef's spoon of oil, quickly add tsp g&g paste, tsp mixed powder, touch of chilli powder,
chef's spoon tomato dilute, a handful of small chopped onion and green pepper.
Bhun/Stir-fry on med/high heat for 10sec, add potatoes and toss to coat, 10sec
add 2 chef's spoons of warm base sauce and Bhun/Stir-fry on med/high heat for
a minute or so, until the sauce clings and coats the potatoes (dry) add fresh chopped coriander, mix and serve.
(If you want it to be wet, just add more base sauce.)

This is the basic BIR Bombay Potatoes! anything else added to this makes it something else.
e.g. cumin seeds = Jheera Aloo, which I like.
and my favourite, Aloo Manchurian, which is Indo/Chinese and amazing.

Recipes are here and there, Method, Technique and Timing is everything!

Bombay Potato (Bombay Aloo) - Balti Cookbook

A hot and slightly dry dish (meaning it's not swimming in sauce - but still moist in texture) which can be served as a side dish or a main course.  It includes chunks of potato, coated in a flavoursome mixture of spices and is best served with a paratha or chapatti.

Makes about 3 portions as a side dish.  About 2 portions as a main meal:

Ingredients

6 medium potatoes, peeled and cut into 1 inch cubes

3 tbsp vegetable oil

6 garlic cloves, chopped

1 large onion, roughly chopped

1 tsp cumin seeds

2 green chillies, finely chopped (leave the seeds in)

1 tsp chilli powder

2 tsp of spice mix, aka; Mix powder, curry masala, spice blend

60ml of base sauce

1 tomato, diced

Fresh coriander leaves to garnish

Method

Boil the potatoes for about 5 minutes (so they're slightly cooked, but not liable to fall apart) then rinse in cold water, drain in a colander, and put to one side.

Heat the vegetable oil in a large frying pan or wok, and fry the garlic until it starts to brown.

Add the onion and cook until it starts to soften.

Then add the cumin seeds, stirring constantly, followed by the chillies.

Reduce the heat, add the chilli powder and spice mix, stirring constantly (so the spices don't burn) for about 1 minute.

Then add about half a cupful of hot water, and bring to the boil.

Continue to boil for about two minutes, stirring constantly.

Then add the potato, and base sauce.

Stir gently - making sure you don't break the potato.

Add the tomato, and cook for a few more minutes.

Sprinkle generously with fresh coriander leaves, and slightly mix it into the dish by giving it a gentle stir.

Serve.

Please note, this is not my recipe and I've only added it as a suggestion for the imminent group test.

If anyone feels offended by my publishing of this recipe or feel that I have broke the copyright law, then please don't hesitate to let me know, and I will remove the post.

I don't suppose anyone has ever used one of these? I expect it wouldn't get hot enough to be of any real benefit to cooking but it's a nice idea.

http://www.amazon.co.uk/Weston-Mill-Pottery-Terracotta-Tandoori/dp/B0047P6KI0/ref=sr_1_1?ie=UTF8&qid=1296561471&sr=8-1

I know you guys like a bargain as much as me:

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I thought this might be of interest.